Homemade Goldfish Crackers

I wanted to create a homemade version of one of those classic childhood snacks that kids always seem to love—Goldfish crackers!

Instead of reaching for the store-bought version, I wanted to make them at home using simple ingredients I could recognize and feel good about serving to my kids. They’re cheesy, crispy, fun to make, and perfect for school lunches or an after-school snack.

There’s something special about making a familiar favorite from scratch. You get to control the ingredients, adjust the flavor, and turn snack time into something homemade and fun.

And honestly, watching the kids grab a handful and realize they’re homemade makes all the work worth it!

Recipe

Homemade Goldfish Crackers

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These Homemade Goldfish Crackers are cheesy, crispy, and made with simple ingredients for a fun take on the classic childhood snack. Perfect for school lunches, after-school snacking, or little hands to grab and enjoy, they’re an easy homemade alternative to store-bought crackers.

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Ingredients

• 1 8 oz block sharp cheddar cheese, shredded
• 1 cup all-purpose flour
• 4 tablespoons salted cold butter cubed
• 2 tablespoons cold water

Instructions

• Preheat oven to 350°F (175°C). Line 2 baking sheets with parchment paper.
• In a food processor, combine the shredded cheddar, flour, and butter. Pulse about 30 seconds, until crumbly.
• Add the cold water and pulse again until the dough clumps together.
• Transfer dough to a floured surface or between two sheets of parchment paper. Roll out to about 1/8 inch thick.
• Use a small fish-shaped cutter (or any tiny cutter you like) to cut out shapes. Place them on the prepared baking sheets.
• Bake for 10–15 minutes, until puffed and slightly crisp. Do not let them brown.
• Cool on the baking sheet for at least 1 hour to fully crisp up.
• Store in an airtight container and enjoy! You can make a face on the goldfish before baking them.

Connie’s notes

Use sharp cheddar cheese for a stronger, more delicious cheese flavor.

Grate the cheese finely so it blends smoothly into the dough.

Make sure the butter is cold, not melted. Melted butter can make the crackers spread too much.

Don’t overwork the dough. Mix just until everything comes together for a tender, crispy cracker.

If the dough feels too sticky, refrigerate it for 20–30 minutes before rolling.

Roll the dough thinly and evenly for crispier crackers. Thicker crackers will be softer.

Use a small fish-shaped cookie cutter for the classic Goldfish look.

Prick each cracker lightly with a toothpick to help prevent puffing while baking.

Keep an eye on them during the last few minutes of baking — small crackers can go from golden to overbaked quickly.

Let the crackers cool completely before storing. They become crispier as they cool.

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